Lemon Ricotta Flatbreads with Roasted Zucchini and Tomatoes

These flatbreads are anything but ordinary. A creamy lemon ricotta base is spread over crispy flatbreads, then topped with tender sautéed zucchini and juicy roasted tomatoes. A drizzle of honey and a sprinkle of chili flakes add the perfect sweet-spicy finish.

Ready in under 30 minutes, this vegetarian dinner feels fancy but is simple enough for a weeknight. Fresh parsley and lemon zest brighten every bite.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place a lightly oiled baking sheet on the top rack and preheat oven to 450°F. Wash and dry produce. Trim and halve the zucchini lengthwise, then thinly slice crosswise into half-moons. Halve the grape tomatoes. Peel and mince or grate the garlic. Zest the lemon and quarter it.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the zucchini and cook, stirring, until lightly browned and softened, 5-6 minutes. Season with salt and pepper. Turn off the heat.
3. While the zucchini cooks, in a small bowl, combine the tomatoes, garlic and a drizzle of olive oil. Season with salt and pepper.
4. In a second small bowl, combine the ricotta, half the lemon zest, ½ tsp olive oil and lemon juice to taste. Season with salt and pepper.
5. Carefully place the flatbreads on the prepared baking sheet. Evenly spread the flatbreads with the lemon ricotta. Top with the zucchini and tomatoes, cut sides up. Bake on the top rack until the flatbreads are golden brown, 10-12 minutes.
6. Meanwhile, pick the parsley leaves from the stems and roughly chop. Once the flatbreads are done, garnish with parsley, remaining lemon zest and chili flakes to taste. Drizzle with honey, then slice into pieces. Divide between plates and serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, any flatbread like naan, pita or lavash works well. Adjust baking time as needed.

How do I store leftovers?

Store leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven to restore crispness.

Can I make this vegan?

Substitute the ricotta with a vegan cashew cream or tofu ricotta and use agave instead of honey.